Vegetables
Taro stem
ハスイモ はすいも hasuimo
Also known ashasuimo, zuiki
At its best in Jul, Aug, Sep
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Sunomono
Rubbed with salt and dressed with vinegar, for the crisp bite.
Miso soup
Added as an ingredient; it takes up the broth well.
Stir-fried
It goes well with oil, and the texture comes through.
How to choose
Thick, firm stems with a fresh-looking cut face and unblemished skin.
Storage
Peel and keep submerged in water in the fridge. Use within two or three days.
Main areas
Good to know
A relative of taro, but it is the stem, the leaf stalk, that is eaten. In Kochi it is called ryukyu and is a fixture of the summer table. The spongy interior soaks up dashi well. The tuber itself is not eaten.
